Blackstone Surf and Turf Quesadillas
Blackstone Surf and Turf Quesadillas are like a fancy meal that you can still eat in your comfy clothes.
Extra special because…well… it’s surf and turf.
But no need to take it seriously because it’s served as a quesadilla.
And not just any quesadilla because we are making these on the Blackstone griddle.
Extra yummy and easy to make on the large cooking space.
How to Make Blackstone Surf and Turf Quesadillas
Start with a pound of steak and cut it into bite size pieces.
I used New York strip, but really most cuts of steak would be just fine.
Put the steak in a gallon size plastic bag with Worcestershire sauce, garlic, kosher salt, pepper, and your favorite steak seasoning if you have one.
Massage the bag until the steak is coated.
And place in the fridge to marinate for a few hours.
For the “surf” part of this meal I am using shrimp.
A pound of jumbo shrimp that I peeled and deveined and put into a bowl.
Just toss them with lemon juice and Old Bay seasoning.
You’ll want to do this about 10 minutes before cooking.
Shrimp will get tough if they marinate for too long.
I love putting everything I need on a tray when cooking outdoors.
So on a tray put the steak, shrimp, large burrito size tortillas, and lots of cheese đŸ™‚
Preheat the griddle to medium heat and once it’s nice and hot, add some cooking oil and the steak.
Cook the steak a minute or two by themselves.
Tossing with hibachi spatulas a few times.
Then add the seasoned shrimp and cook 2 to 3 more minutes, tossing and flipping as they cook.
Once the steak and shrimp are cooked, move them to one side of your griddle.
Add a little more oil and two tortillas.
This will make four pretty big quesadillas total, but I like making two at a time.
Add some cheese to one side of each tortilla first.
And lots of shrimp and steak.
More cheese over top and the use the hibachi spatulas to fold the empty side over the filled side.
Flip them and cook these as long as you need to melt the cheese and to get the crisp you prefer on the tortillas.
Repeat with the other two quesadillas and it’s time to eat!
I put them right on the tray I used to carry everything out.
Serve Blackstone Surf and Turf Quesadillas with toppings of choice đŸ™‚
I set out some sour cream, hot sauce, jalapenos, and salsa.
Then everyone just topped theirs how they like.
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If you like Blackstone Surf and Turf Quesadillas, you might also like these recipes…
Grilled Ginger Lime Shrimp Skewers
Chicken Birria Tacos on the Blackstone Griddle
Chorizo Fried Rice Griddle Recipe
Best Blackstone Griddle Recipes
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Blackstone Surf and Turf Quesadillas
Equipment
- Blackstone Griddle
Ingredients
- 1 pound steak of choice (I used New York Strip) cut into bite size pieces
- 1 Tbsp Worcestershire sauce
- 1 Tbsp garlic paste or minced garlic
- kosher salt, pepper, steak seasoning (optional)
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp lemon juice
- 1 Tbsp Old Bay seasoning
- vegetable oil or cooking oil of choice
- 4 large burrito size tortillas
- 4 cups shredded cheese of choice (I used Mexican blend)
- Optional toppings of choice: sour cream salsa, hot sauce
Instructions
- Put the pieces of steak in a gallon size plastic bag. Add the Worcestershire sauce, garlic, kosher salt, pepper, and steak seasoning (if using). Massage the bag until combined and marinate in the fridge several hours.
- About 10 minutes before cooking these, put the shrimp in a bowl and add the lemon juice and Old Bay. Toss until combined.
- Preheat the griddle to medium heat. Once hot add some oil and the steak. Cook 1 to 2 minutes. Add more oil and the shrimp, cook both the steak and shrimp 2 to 3 more minutes.
- Move the steak and shrimp to one side of the griddle and add more oil to the empty side. Place 2 tortillas flat on the griddle.
- Add some cheese to one side of the tortillas, some steak and shrimp, and more cheese over top. Use hibachi spatulas to fold the empty side of the tortillas over the filling.
- Flip the quesadillas and remove from the griddle once the cheese is melted and tortillas are cooked to your liking. Repeat to make the rest of the quesadillas.Serve with toppings of choice such as sour cream, salsa, hot sauce,
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